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FreistyleRecipes · Travel · Slow Living

Lemon elderflower cake with strawberries

Prep: 15 minCook: 35 minTotal: 50 minServings: 1 cake

Ingredients

  • 300 gr (2 1/3 cup) flour (spelt or wheat)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch of salt
  • 150 gr (3/4 cup) sugar ((raw cane sugar or xylitol))
  • 140 gr (3/4 cup) vegan butter or margarine
  • 200 ml (1 cup) plant based milk
  • 100 ml (1/2 cup) elderflower syrup
  • Juice and zest 1 lemon
  • 1 Tbsp apple cider vinegar

Instructions

  1. Sieve the flower into a bowl and stir in baking soda, baking powder and salt
  2. Put sugar, margarine, elderflower syrup and milk into a food processor or mixer and mix until foamy
  3. Now add lemon juice and zest
  4. Add the dry ingredients and mix well (but not for too long)
  5. Stir in apple cider vinegar
  6. Grease and flour a loaf pan (approx. 25-30 cm/10-12“)
  7. Bake the cake for 30 – 40 minutes at 180°C (356°F) and check with a stick if well done
  8. Mix sugar and fresh lemon juice for the icing or alternatively use elderflower syrup and sugar – this will turn out very sweet though

Notes

Tip from my kitchen: you don't need fresh elderflowers, just the syrup, so the cake works all summer long. No syrup on hand? Swap it for sparkling water or plant milk and add more lemon juice and zest for a classic vegan lemon cake. The cake travels well, making it perfect for a picnic in the park or by the pool.

Source: frei-style.com/lemon-elderflower-cake-with-strawberries